Gluten-Free Crumbl-Style Sugar Cookies – Sweet & Addictive!

1 Reviews
Published Nov 23, 2025 ∙ Kristina Stosek

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Let me tell you something: I am obsessed with these Gluten-Free Crumbl-style sugar cookies. These aren’t your average cookies. We’re talking about big, soft-centered beauties that melt in your mouth. If you’re familiar with Crumbl cookies, you know exactly what I mean—and if you’re not, well, you’re about to discover your new favorite treat. Bonus: these are gluten-free!

Close-up of a gluten-free Crumbl-style sugar cookie topped with creamy cream cheese frosting and colorful sprinkles on a white plate.

Why These Gluten-Free Crumbl Sugar Cookies Are Worth Your Time

Okay, here’s the deal. Gluten-free baking can be a bit of a minefield. You swap out that all-purpose flour for a gluten-free blend, and next thing you know, your cookies are hard as rocks or taste like cardboard. Not these babies, though. I’ve spent too many hours tweaking this recipe to get it just right, and I think I got it just right. You get the perfect crumb—just the right balance of crisp edges and soft centers.

The key here is the King Arthur Measure for Measure Gluten-Free Flour Blend. It’s the secret weapon. It has that all-purpose flour without the gluten, and it plays works perfectly for this gluten free crumbl-style cookie. Your friends will never know these are gluten-free!

Close-up of cream cheese frosting being whipped in a stand mixer for Crumbl-style gluten-free sugar cookies

Crumbl-Style Cream Cheese Frosting (Because, Why Not?)

If you’re a frosting fanatic (like me), then you need to make this cream cheese frosting. It’s the perfect balance of creamy, sweet, fluffy, and a little tangy.

No Frosting? No Problem!

Not in the mood for frosting? No worries. You can skip the frosting entirely and still have an amazing gluten-free crumble-style cookie. Want to go full-on snickerdoodle mode? Just roll the dough balls in cinnamon sugar before baking. Instant cozy nostalgia!

Mini Crumbl-Style Cookies: A Fun Twist

So, what if you’re in the mood for something a little smaller? You can make mini Crumbl-style cookies by using a small cookie scoop. Roll them into balls, flatten the tops, and bake for 8–10 minutes. You’ll end up with 20–24 mini cookies that are perfect for snacking. Or, you know, a slightly less guilt-inducing cookie experience. And let the kids help with the cookie dough and decorating.

Two kids mixing dough together in a stand mixer while baking Crumbl-style gluten-free sugar cookies.

Tips for the Perfect Crumbl-Style Gluten-Free Sugar Cookies

  • Room Temperature Ingredients are key: Make sure your butter, eggs, and cream cheese (for frosting) are softened to room temperature. This helps them mix together smoothly, ensuring a fluffier, more tender cookie.
  • Measure flour accurately: Spoon the flour into the measuring cup and level it off with a knife—packing it can add excess flour, making cookies dry and dense. For the best results, use a kitchen scale. Even a slight difference, like an extra tablespoon, can affect the texture of your cookies.

Scoops of unbaked funfetti sugar cookie dough with colorful sprinkles on a parchment-lined baking sheet.

  • Chill the Dough for Extra Thickness: If you want cookies with a little more structure (less spread), pop the cookies in the fridge for 30 minutes to an hour before baking.
  • For Extra Softness, Don’t Overbake: Gluten-free cookies tend to firm up more as they cool. Don’t worry if the centers still look a little soft when you pull them out of the oven. The cookies will finish cooking on the baking sheet as they cool.

Soft Crumbl sugar cookie topped with swirled cream cheese frosting and colorful sprinkles on a white plate

How to Store Crumbl-Style Gluten-Free Sugar Cookies

Room Temperature: If you’re going to eat them within 3-4 days, store the cookies in an airtight container at room temperature. Layer parchment paper between the cookies to prevent them from sticking together.

Freezing for Later: Freeze the cookies in two ways:

Unbaked Dough: Scoop the dough into balls and freeze the dough balls on a baking sheet for about an hour. Once frozen, transfer to a freezer-safe bag or container.

Baked Cookies: Allow the cookies to cool completely, then store them in a freezer-safe container with parchment paper between layers. They can last in the freezer for up to 2 months.

If you’re looking for festive, gluten-free cookies, check out my three recipes that I’m absolutely obsessed with! The Gluten Free Linzer Cookie, a must have! Or the Melt-in-Your-Mouth Gluten-Free Chocolate Crinkle Cookies, always a favorite! However, I LOVE the Grain-Free Crescent Cookies.

Close-up of a gluten-free Crumbl-style sugar cookie topped with creamy cream cheese frosting and colorful sprinkles

Final Thoughts: Crumbl-Style Gluten-Free Sugar Cookies: A Sweet Obsession

These little cookies really do have it all: they’re sweet, soft, and just the right amount of fancy with the frosting and sprinkles. And the fact that they’re gluten-free? Total bonus! Whether you’re baking them to treat yourself or to share with loved ones (or maybe just to impress a crowd), they’re always a hit.

So, get baking, but don’t forget—the secret ingredient is always love (and maybe an extra sprinkle or two), because these cookies are perfect for every season—especially the holidays.

Happy baking, and may your kitchen smell like sweet, soft cookie heaven!

Kristina x

Gluten-Free Crumbl-Style Sugar Cookies – Sweet & Addictive!

1 review
Published Nov 23, 2025 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
12 min
Serves:
16 +

Ingredients

¾ cup unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
2 tbsp brown sugar, packed
1 large egg, room temperature
2 tsp pure vanilla extract
1/3 cup GF sprinkles (optional, but fun!)
2 cups (240 g) King Arthur Measure for Measure Gluten-Free Flour Blend 1:1. If you use another GF flour be sure to use 240 g
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
For the Optional Crumbl-Style Cream Cheese Frosting:
¼ cup unsalted butter, softened
4 oz cream cheese, softened
1 cup (120 g) powdered sugar (or as needed for desired consistency)
1 tsp pure vanilla extract
Pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Beat butter, granulated sugar, and brown sugar until fluffy, then mix in the egg and vanilla until smooth.
  3. Add Dry Ingredients: Whisk flour, baking powder, baking soda, sprinkles (if using) and salt separately, then using a spatula mix into the wet ingredients. Add 2 - 4 tsp milk if the dough seems crumbly.
  4. Shape & Bake: Grab a big scoop of dough (I use a large cookie scoop for Crumbl-size cookies), roll them into balls, and place them on your baking sheet 2 inches apart. Flatten the tops slightly, and bake 11–13 minutes. Cool on the sheet. You want the edges to be set and golden, but the centers should still look soft. They’ll firm up as they cool, so don’t worry if they look a little underdone in the middle.
  5. Make the Frosting: Beat softened butter and cream cheese until smooth, then gradually mix in powdered sugar, vanilla, and a pinch of salt. Adjust with milk if too thick or more sugar if too thin. Aim for a thick, spreadable texture.
  6. Frost the Cookies: Once fully cooled, spread or pipe a generous layer of frosting onto each cookie. Enjoy!

Nutrition Info

  • Nutritional Value per Cookie (Based on 16 Cookies): Calories: ~200 Fat: 10g Sodium: 80mg Carbohydrates: 28g Fiber: 1g Sugars: 16g Protein: 2g (Note: Nutritional values are estimates and can vary based on ingredient brands and specific measurements.)

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